Skip to main content

Smoked Trout and Eggs


Some good friends of ours brought us some fish they had smoked earlier this week.  They gave us a whole smoked brown trout and a whole smoked Kokanee salmon.  I decided to use the trout first, since Devin doesn't really like salmon (I know- crazy, right?).

When I was little, I remember my parents occasionally eating salmon and grits.  I decided to riff on that a little and scramble some eggs and add the smoked trout.

Here's what I used:
I picked the bones out of the trout as best I could, but you never catch them all.  I also used some chopped scallions.  I used the white parts to saute before I added the eggs to the skillet, and I used the green parts as a garnish.  Next time, I will totally throw in some small cubes of cream cheese.

The process was simple.  I added some salted butter to a preheated skillet.  After it melted, I threw in the white part of the scallion and let it soften a bit.  Then I added 4 eggs whisked with salt and sriracha.  When the eggs began to set, I stirred them around.  Right before I sensed they were done, I threw in the smoked trout.  After distributing it in the egg mixture, I took it off the heat and garnished it with the scallion tops.  Like I said before- next time I will add cubed cream cheese when I add the trout.

This was simple and very good.  I spread my eggs on half a bagel- then added some sliced cucumber!

Comments

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Sunday Love...

This is what Sunday morning looked like at our house. I was inspired by some beautiful strawberries I bought at the store yesterday, so I wanted to make a special breakfast.

What says "I Love You" more than a stack of hot, homemade buttermilk pancakes???



Well, I'll tell you what. A stack of hot, homemade buttermilk Strawberries Romanoff Pancakes with Brown Sugar-Sour Cream Sauce. That's what.



A very good friend of mine from back home in Savannah, Jared, sent me for an engagement gift a year subscription to "Southern Living" magazine. He explained that he didn't want me to "forget how to be Southern." Although it is doubtful that I will EVER not be Southern, it was a very sweet gift. And I must admit I was so excited the day it landed in our mailbox that I had to fight every instinct in my Southern body not to plop on the couch right then and there and read it cover to cover and commit it to memory.

In the April 2009 issue of "Southern L…

Gouda Mac and Cheese

IMG_1102, originally uploaded by All Things Mimi. Dev loves gouda cheese.
We had a hunk of it in our fridge.
So...I decided to make mac and cheese out of it.
Unfortunately, I wasn't going by a recipe, so I can't tell you exactly how I did it. I can give you a blow by blow, but that's about it.
I started by sauteeing an onion in olive oil and butter (if I had to guess at amounts, I'd say maybe a couple of tablespoons of butter and one tablespoon of olive oil). Oh- and I started boiling the elbow pasta. I boiled about half a pound of pasta for 8 minutes, then drained it.
Back at the cheese sauce...
After the onions had softened (about maybe 5 minutes), I added flour. How much? I have no idea- maybe a quarter cup? I let it cook like a roux for about 5 minutes. I added a little salt and a few drops of hot sauce at this point. I had managed to eek 2 cups of dairy liquid out of my fridge- I had about 1/2 cup of 2% milk, about 1 cup of half and half and maybe 1/2 cup of white wine. …